| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
|
4 |
servings |
INGREDIENTS
| 4 |
|
Lobsters -; (1 1/2 lb ea) |
| 1 |
ts |
Dijon mustard |
| 1 1/2 |
tb |
Balsamic vinegar |
| 1 1/2 |
tb |
Red wine vinegar |
|
|
Salt |
|
|
Freshly-ground black pepper |
| 6 |
tb |
Olive oil |
| 3 1/2 |
lb |
Tomatoes; red, yellow and orange, seeded, diced |
| 3 |
tb |
Basil leaves; chopped |
| 4 |
c |
Pea shoots or mesclun or watercress leaves |
INSTRUCTIONS
Pour 1 inch of water into large stockpot; bring to a boil. Add lobsters,
head first, cover, and cook until meat is opaque, 12 to 15 minutes. (Note:
This cooking method produces the tastiest lobsters. The more traditional
one immerses them in a large pot of boiling water.) Remove from pot;
transfer to cutting board back-side down. Meanwhile, whisk mustard,
vinegars, and salt and pepper to taste. Slowly whisk in oil until combined;
set aside. Toss together the tomatoes, basil, and 3 tablespoons
vinaigrette, and set aside. Using a sharp large knife, cut the lobsters in
half down the middle. Divide the pea shoots among four dinner plates, and
place the lobsters on top. Fill the body cavities with the tomatoes, and
sprinkle with pepper. Serve the remaining vinaigrette on the side. Makes 4
servings.
Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 182 Calories (kcal); 20g Total Fat; (98% calories from fat);
trace Protein; 1g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Recipe by: Martha Stewart
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